TOMATO RECIPES by Dot

Vicksburg Tomato sandwiches—perfect hor d’oeuvres for that summer wedding

Combine the following:
2 8-ounce packages cream cheese
1 package dry ranch-style buttermilk dressing mix
horseradish sauce to taste
dash of dill
Creole seasoning to taste

Spread on rounds of bread (flatten white bread with rolling pin; cut out with biscuit or doughnut cutter).
Lemon pepper
Basil
Sliced tomatoes.
Sandwich bread
Top dressed bread with tomato slice. Sprinkle with lemon pepper and basil.

TIP: To peel tomatoes, float in boiling water until the skin puckers. Plunge into cold water; remove blossom and stem ends. Slice.


CHUNKY SALSA
Combine the following:
1 4 oz. can drained, chopped ripe olives
1 4 oz. can chopped green chilies, drained
1 large tomato, chopped
1 bunch green onions, chopped

Mix these ingredients:
2/3 cup white vinegar
1/3 cup vegetable oil
1 T. sugar
½ t, garlic powder
½ t. coarsely ground black pepper

Pour over other mixture. Marinate overnight in the refrigerator.

Eat with tortilla chips.

CORN BREAD SALAD

Combine the following:
1 8-inch pan of corn bread, crumbled
1 large onion, chopped
1 large bell pepper
3 boiled eggs, chopped
2 large tomatoes, cut into large chunks

Add one cup of mayonnaise.